This Slow Cooker Potato Soup is quick to throw together, and then it makes itself!
I usually associate soups with fall, but the weather this year has been so strange that I think I’m off a bit. I know that half the country has been plummeted with snow. Here in Idaho, we normally get a lot of snow, but our winter has been so mild! And now the air has the same crisp feeling that is usually fall, so it felt like a soup day last week.
Potato soup is one of my husband’s favorites. But we’ve been working on houses, packing, and basically I just haven’t had time to make great meals lately. So I decided to make slow cooker potato, so it could make itself while I was painting. I looked at quite a few recipes, but the recipe closest to what I did is from Teaspoon of Goodness.
- 4 cups Chicken Broth (2 cans)
- 1/2 Onion, diced
- 4 cups Potato, chopped
- 1 tsp Seasoned Salt
- 2 cloves Garlic, minced
- 3-4 Carrots, sliced
- 8 oz Cream Cheese
- Cooked and crumbled Bacon
- shredded cheese, and any other toppings you would like
- Put all ingredients EXCEPT cream cheese and toppings into a slow cooker. Cook on low for 8 hours (or on high for 4-5).
- Use an emulsion blender to puree some of the potatoes (I just used a potato masher).
- Add the cream cheese, and cook on low for about 20-30 minutes.
- Stir well.
- Serve with choice of toppings.
What are your favorite toppings for Slow Cooker Potato Soup?
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